Mexican Fish Tacos and Cilantro Coleslaw Recipe

Mexican Fish Tacos and Cilantro Coleslaw Recipe


4 frozen battered fish fillets
1/4-1/3 head green cabbage
1 teaspoon choppedjalapenos or 1 teaspoon serrano chili, to taste
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
4 8-inch flour tortillas
salt and pepper, to taste


Bake fish fillets according to package directions. Wrap the tortillas in aluminum foil and place them in the oven to heat. Or heat them at the last minute in a microwave in plastic wrap. Shred or chop the cabbage. In a medium bowl, combine the cabbage with all the remaining ingredients. Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.

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